INDIAN PICKLE RECIPES
Pickles are usually a rare one which i make at home. When i was in India, i used to make variety of pickles but after coming here to Singapore i generally make few varieties only and especially the Raw mango pickle, which Varsha loves the most. Few days back, when i met a friend in kids school, she wanted me to post the recipe of Gooseberry pickle (amla Pickle) i promised her that i will post it soon. The very next day another friend of mine happened to go the Indian market and bought me these gooseberries and finally i made the nellikai oorugai (Gooseberry pickle) When i called up my mom to ask for the recipe, she was busy that time and she told everything in a hurry. So i just followed her method and some how made the gooseberry pickle, and it came out very well. I didn’t get the bright red color of the pickle as the reason being my chilli powder was slightly old and the color was not there and also since i grind the mustard seeds the dark color dominated a little. Sending this pickle to Bharathy of Spicy Chilly who is hosting her first event “My Spicy Recipe” with an attractive gift vouchers too from that you can shop online and i love to shop from Flipkart which is my recent addiction too. Here is the recipe of Gooseberry pickle: INGREDIENTS:
|METHI SEEDS (VENDAYAM)||2 TSP|
|RED CHILLI POWDER||5 TSP|
|MUSTARD SEEDS||1 TSP + 1/2 TSP|
|SESAME OIL||1/4 CUP|
- Wash the gooseberries and pat dry them. In a wide pan, boil water and add in the gooseberries. Add salt and turmeric powder to this and boil for some time (10 mins) till the gooseberries become soft. [ i didn’t add salt and turmeric and later tasting the pickle i felt i should have added it while boiling – This is to get the salt infused into the gooseberries) Do not over cook, check with a fork to see whether it is soft or not.
- Drain the water completely and take out the seeds from the gooseberries.Since it is cooked it is easy for you to take it out.
- Dry roast the mustard seeds and methi seeds. When cool grind this into a powder and keep it aside.
- In a pan add sesame oil and add the 1/2 tsp of mustard seeds and asafoetida.
- When it splutters add the ground mustard seeds and methi seed powder.( the powder won’t be very fine as it is small in quantity)
- Add the red chilli powder ,turmeric powder and salt. Saute in a low flame for few minutes and add in the cooked gooseberries.
- Mix them nicely for and let it be in the pan for a 5 minutes in a medium low flame.
- Switch off the flame and allow it to completely cool.
- Transfer this to an airtight container. Always handle with clean dry spoon.
- Enjoy with curd rice.
- Always cook the gooseberries with salt and turmeric powder.
- I felt mine was slightly undercooked so you can cook it little extra to get the gooseberries soft in the pickle.
- Add sesame oil as mentioned.